Chop onion finely.
Heat oil in a non-stick pan, add cloves, cumin seeds, mustard seeds, asafoetida and onion and sauté for ½ minute.
Add turmeric powder, curry leaves and sauté for 2-3 minutes.
Add carrot, french beans and green peas and stir.
Add rice, salt, red chili powder and mix well.
Add boondi and juice of a lemon and mix well.
Transfer into a serving dish.
Garnish with sev and serve hot with chilled yogurt or any raita.
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